Page Links

Wednesday, June 4, 2008

Sevai...(Rice Noodles)

It is a south Indian meal which is very time consuming to make. But it is very tasty Sevai can be made in 2 ways. The difficult way is by first principles and the easy way is by using Chinese thin rice noodles.

The difficult way to make sevai -

Ingredients:

Parboiled rice (puzhungal arisi)-4 cups

2 tbsp coconut oil

Salt to taste

Water to soak the rice

Method

1. Soak the rice in water for 8 hours or overnight.

2. Grind to a very smooth, thick batter (like idli batter) using only as much water as necessary finely adding the salt... Stir in the salt and the batter.

9. It should be hot otherwise it gets difficult to press. Keep aside to cool (you can put the dough in the idli mould and steam them instead of boiling in water)

Easy Way:

Method:

1. Soak the rice in water for 8 hours or overnight.

2. Grind to a very smooth, thick batter (like idli batter) using only as much water as necessary. Stir in the salt and oil once the batter is ready.

3. Grease some idli plates and pour the batter in each depression. Steam in a pressure cooker, without using the weight, for 10 minutes.

4. Turn the heat down to a simmer and carefully remove one idli plate from the stand. Close the cooker again. It is important that the noodle dough stays hot until just prior to being used

5. . Scrape the "idly" into the hollow cylinder of the sevai press.

The pressure forces the noodles out of the tiny holes in the hollow cylinder. Use up the remaining dough in the same manner.

I make several varieties of sevai - coconut, lime, tamarind, sweet with jaggery. My favorite however, is Plain sevai.

Lemon Sevai:

1 tsp of mustard1 tsp or urad dal1 tsp of channa dal1 or 2 green chilliesA few curry leavesFresh cilantro for garnish2 tsp of cashews for garnish2 tsps of lemon juice1/2 tsp of turmeric powderA pinch of asafoetidaSalt to tasteOil as needed1. Pour oil in a pan and add the mustard. Once they splutter add urad dal, channa dal, green chillies and curry leaves.2. Add the turmeric powder and asafoetida mix well and remove from the flame.3. Transfer the plain sevai to the pan with seasonings and mix well4. Add salt, lemon juice and cilantro and mix till all are incorporated.5. Garnish with roasted cashews.